Mocha Espresso Cheesecake Cups - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 c. milk
- 1 tbsp. instant espresso powder
- 8 oz. semisweet chocolate
- 2 tbsp. coffee liqueur
- .13 tsp. salt
- 1 brick cream cheese
- 3/4 c. granulated sugar
- 3 large eggs
- 1 tsp. vanilla extract
Instructions
- Heat oven to 325 ºF. Place 6 (1-cup capacity) ovenproof coffee cups into a 13 x 9-in. baking pan. Bring milk and espresso powder to a simmer over medium heat; whisk to blend. Remove from heat; add chocolate. Let stand 3 minutes; stir until smooth. Stir in liqueur and salt. Let cool to room temperature.
- Bring a kettle of water to a boil. Place cream cheese and sugar in food processor; process until creamy. Add eggs and vanilla; process until smooth. Pour into a 1-qt glass measure; whisk in chocolate mixture until blended. Pour mixture into cups, filling each about 2/3 full. Fill baking pan with enough boiling water to come halfway up sides of cups.
- Bake 40 minutes, or until just set and slightly soft in centers. Transfer baking pan to wire rack; cool cups in water bath until just warm to the touch.
- Whip cream with confectioners' sugar until very soft peaks form. Spoon over each serving and dust with cinnamon.
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